Caraway Oven Roast with Port Wine Sauce

A fragrant crust and elegant port-wine sauce to finish, dresses up this Eye of Round Roast. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 5½-in (13.5 cm wide) x 3-in (7.5 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one of your best kitchen investments.
Yield 8 Servings Prep. Time 10 min Cooking Time 150 min Total Time 160 min


Here are the following ingredients:

  • ¼ cup (60 mL) minced fresh parsley
  • 1 tbsp (15 mL) crushed caraway seeds
  • 1 tbsp (15 mL) olive oil
  • Kosher salt and coarsely ground pepper
  • 3 lb (1.5 kg) Beef Eye of Round Oven Roast

Port Wine Sauce

  • 1 to 2 tbsp (15 to 30 mL) butter, divided
  • 2 shallots, minced
  • 1 cup (250 mL) red wine
  • ½ cup (125 mL) ruby port
  • 1½ cups (375 mL) reduced-sodium beef broth
  • 2 tbsp (30 mL) cornstarch mixed with 2 tbsp (30 mL) cold water
  • Salt and pepper

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine parsley, caraway seeds, olive oil and salt and pepper to your taste in a small bowl. Press all over roast.

  2. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Oven-sear in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: See ‘AVERAGE ROAST COOKING TIMES’ chart below for timing estimates for all types and sizes of beef roasts.

  3. Transfer to cutting board, cover with foil and let rest for 15 minutes.

  4. Port Wine Sauce: Meanwhile, if there is less than 2 tbsp (30 mL) fat and drippings in roasting pan, add 1 tbsp (15 mL) of the butter. Heat drippings and butter over medium heat on stove-top. Add shallots; cook, stirring, for about 3 minutes or until softened. Stir in wine and port; bring to a boil, scraping up any browned bits from pan. Reduce heat and simmer for about 7 minutes or until reduced by half. Stir in broth and bring to a boil. Gradually whisk in cornstarch mixture; simmer, stirring for about 2 minutes or until thickened. Strain (if desired) and return to pan. Whisk 1 tbsp (15 mL) butter into sauce; season with salt and pepper to taste.

  5. Carve roast across the grain into thin slices and serve with Port Wine Sauce.

Roast Cooking Chart